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Ric Orlando's Creole Chicken and Sausage Jambalaya
3 lbs. natural or local chicken thighs
2 bay leaves
2 sprigs thyme
1 tsp. black peppercorns
3 Tbsp. vegetable oil
1 lb. andouille sausage, sliced
6 cups "trinity" (2 cups each of medium diced bell peppers, celery and onion)
1/2 cup scallions, chopped
1/2 cup parsley, chopped
2 Tbsp. Cajun seasoning mix
1 Tbsp. dry thyme
6 cups chicken cooking liquid
4 cups Hannaford Tomato Juice or V8 trademark Vegetable Juice
3 cups long grain white rice
Tabasco sauce
Worcestershire sauce
Parsley and scallions for garnish
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Ric Orlando's Creole Chicken and Sausage Jambalaya

Ric Orlando's Creole Chicken and Sausage Jambalaya

Ric Orlando's Creole Chicken and Sausage Jambalaya
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:130 minutes
1. The chicken braising will take at least 45 minutes, so make time. Put the chicken thighs, bay leaves, thyme and peppercorns in a pot. Cover with lightly salted water. Taste the water first. It should not be as salty as the sea, but mildly salty like a very light broth. Bring to a boil. Skim any scum that may accumulate.
2. Once it boils, reduce heat to a simmer. Simmer for 30 to 40 minutes or until the chicken is fully cooked. Let the chicken cool in the broth for a few minutes. Strain. Reserve the broth. Once cooled, pull all of the meat from the chicken and roughly chop. Set aside.
3. In a heavy casserole pan, add the oil and sausage and lightly brown. Add the trinity and cook until soft, but not brown. Add the Cajun seasoning and cook for a minute. Add the scallions, herbs, rice and stir well to coat with the juices in the pot. Add the chicken meat and dry thyme and stir to coat.
4. Cook a few minutes and then add tomato juice and reserved chicken broth. Bring to a boil. Once boiling, reduce the heat to a low simmer and cover tightly. Allow to simmer for about 30 minutes, then turn off the heat but leave it covered for a few more minutes to "simmer down."
5. Pick up the palate by adding dashes of Worcestershire and Tabasco to taste. Serve garnished with chopped scallions and with hot sauce on the side.